So…the heavy whipping cream takes the place of the buttermilk and butter in my tried-and-true buttermilk biscuits! This dough is a bit shaggy, but once you get it “dumped” onto a floured surface and flour your hands, you will see a beautiful dough emerge. Happy Baking!

Let me know how yours turn out!

GranJan

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Yes! I did type “CHOCOLATE” Cobbler!

This is an “old-fashioned” delicious dessert. I have been told it is a “Depression Era” dessert. All I know it’s always a favorite no matter where it is served! People rave over it, and especially when served warm with a scoop of vanilla ice cream on top. Make one today!

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EVAN! Which hat is your favorite?

GRAN JAN

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I love the Baker’s Joy spray. Spray it like it’s your job! Lately I don’t spray my bundt pan until right before I add the batter. It never fails to release quickly.

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Oh the JOY of an old-fashioned Caramel Cake! I’ve made a lot of caramel cakes since my original post back in 2008. I basically wanted to bring this recipe “forward” on the blog, so here it is! This is a recipe I found in a “Georgia Farmer’s Market Bulletin” paper over 40 years ago. This icing takes the cake!

CAKE  [Makes 3 layers]
· 2 sticks of butter (room temperature)
· 3 cups of sugar 
· 6 eggs (room temperature)
· 3 cups White Lily all-purpose flour, sifted
· 1/8 tsp salt 
· 1/4 tsp baking soda 
· 1 c sour cream 
· 1 T. vanilla flavoring
1. Preheat oven to 350° & prepare 3 nine-inch round cake pans (I use Baker’s Joy spray).
2. Cream butter & sugar until fluffy, 2-3 minutes.
3. Add eggs one at a time, then blend after each egg is added. 
4. Whisk salt into flour and stir baking soda into sour cream.
5. Alternately add flour and sour cream to the batter. Mix after each addition, don’t overmix!
6. Stir in the vanilla flavoring.
7. Pour an even amount of the batter into prepared pans and bake 25-28 minutes. The batter is thick. Don’t overbake!
Now let the cake layers cool in pans for a few minutes; then turn out onto cake racks to cool completely. Do not attempt to ice until they are completely cool. Completely cool. Completely all the way cool!

CARAMEL ICING
2 sticks of butter (I use salted butter)
2 cups packed dark brown sugar (may use one light brown and one dark brown)
3/4 cup of evaporated milk (I used canned Carnation evaporated milk)
1 tsp. vanilla flavoring
4 cups powdered sugar

1. In large heavy saucepan, melt the 2 sticks of butter over medium heat.
2. Add the 2 cups of dark brown sugar to the melted butter and bring to a boil, stirring well. Reduce the heat and simmer the butter and brown sugar together for 2 minutes longer, stirring constantly.
3. Add 3/4 cup of evaporated milk to your butter/sugar mixture and return mixture back to a boil, stirring until blended, then remove from heat.
4. After removing pan from heat, stir in the vanilla flavoring.
5. Pour hot icing into a large mixing bowl and add the 4 cups of powdered sugar.
6. Using a handheld electric mixer, beat in the powdered sugar until the icing is smooth and fluffy. Keep mixing until all the powdered sugar is incorporated!

Timing is everything! The caramel icing will get stiffer as it cools, so ice your cake when the icing texture is just right, nice and creamy. If the icing gets too thick, splash in a bit more cream and stir again. If your icing is too thin, add a bit more powdered sugar. You’ll get the feel for the perfect texture and get the timing down with practice. I speak from experience!

Helpful Notes:
Put a dab of icing on the cake platter of your choice and put the first layer there to help secure it while you add the frosting. This icing recipe is generous! I use 1/2 cup of icing between the layers with plenty of icing available for the sides and top!
This is a good tip: I take a tall glass of warm water and dip my icing spatula in to smooth the icing around the sides of the cake. You can do this several times. Then I take a wet paper towel and clean up any drips of icing that may have fallen on the cake platter. Presentation is important, but once someone eats a piece of this cake, presentation won’t matter as much. Seriously.

I hope your family and friends enjoy this delicious, timeless, Southern caramel cake recipe!

Gran Jan

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It is the day before Thanksgiving and I am busy making cornbread dressing. Just hopping on here to share my cornbread recipe. It’s been a long time since I posted!

INGREDIENTS
2 cups White Lily Self-Rising Buttermilk Cornmeal
1 stick of melted butter (I use salted)
1 1/2 cups of whole buttermilk
1/4 cup of corn oil (or vegetable or olive oil)
1 beaten egg
Extra oil (I use 1/4 cup for 12″ skillet) for coating bottom & sides of skillet

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. Pour extra oil (I use 1/4 Cup for 12″ skillet) into bottom of skillet and swirl around to coat sides. Slide into oven that is pre-heating, or heat oiled skillet on stovetop (my preference because you can see when the oil is “glistening” and ready for the cornbread batter!
3. Mix wet ingredients: melted butter, buttermilk, corn oil, and beaten egg together with a whisk.
4. Now add in the 2 cups of cornmeal and mix all together.
5. Pour cornbread batter into hot skillet and slide into hot oven.
6. Bake 20-25 minutes until golden brown.

Turn hot cornbread out of skillet and enjoy a piece with some butter while it is still hot!

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We love this delicious soup, especially my husband Gary! It is easy to make and feeds a crowd, with at least 12 hearty bowls from each batch! I hope your family will enjoy it too. We seem to “eat by the weather” around our home, and this Taco Soup is delicious at the first hint of some crisp Fall weather and also on a cold winter’s day. Enjoy! (You may half this recipe easily!)

INGREDIENTS:
2 1/2 pounds of lean ground beef, browned
1 large onion, diced, saute in 1 tsp.of olive oil (I usually just put it in the microwave for 3 minutes with a splash of olive oil)
2 packages of Taco seasoning mix – your choice of flavor!
2 packages of Ranch dressing mix
4 cans of beans, do not drain! Choose from your favorites: kidney, pinto, black, great Northern
2 14.5 oz. cans of diced tomatoes, chili style is good to use if you like a little extra spice
1 can Rotel diced tomatoes & chilies
1 16 oz. package of frozen white corn or 2 cans of white corn (drained)
4 cups of water

1. Brown beef and then sprinkle both the Taco & Ranch seasoning packages on the meat, stir well.
2. Add the onion you have pre-cooked and stir in well with browned beef and seasonings. Simmer a couple of minutes.
3. Add the 4 cans of beans, remember do not drain.
4. Now pour in the 2 cans of tomatoes and the Rotel tomatoes/chiles. Stir well.
5. Add the 16 oz. package of frozen white corn or the 2 cans of canned corn (drained).
6. Add the 4 cups of water and simmer everything for 2 – 3 hours.

Delicious Toppings: Chili-Cheese Fritos, Plain Fritos, Tostitos, sour cream, diced jalepenos, grated cheese, diced avocados.

This soup freezes well too. I pour it into a gallon size freezer bag and then it will easily lay down flat in your freezer.

GRAN JAN

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